PREPARATION OF PROBIOTIC MILK USING LACTOBACILLUS BIFIDOBACTERIUM ANGULTUM PTCC 1366 AND ITS EFFECTS ON THE PREVENTION AND TREATMENT OF IBD

Background and Aim:Probiotic products offer many health benefits and can prevent diseases especially gastrointestinal and infections efficiently. The present work aims to study antibacterial effects of fermented probiotic milk produced by a variety of bacterial strains.Methods:In this study, a wide variety of items have been investigated including: The stability of probiotic milk in three different temperatures (4 ، 25 ، 37 cº ), different Ph and Antimicrobial effects of manufactured products using two standard bacteria Staphylococcus aureus ATCC 29737 and Salmonella typhimurium ATCC 14028, their potential impacts on improvement and treatment of IBD using animal models (rats). Macroscopic and microscopic evaluations of three inflammatory indices measured inResults:According to the results, the maximum growth of probiotic bacteria 107 Cfu/ml was observed after 18 hrs which maintained constant rate onward. There was no significant change in the pH. Pathogenic bacteria count was declined by 3 log indicating the antimicrobial effects of probiotic milk. It also reduced the inflamatory factors, which in turn proposes the curative effects of these products in disease improvement.Conclusion:According to the results, the maximum growth of probiotic bacteria 107 Cfu/ml was observed after 18 hrs which maintained constant rate onward. There was no significant change in the pH. Pathogenic bacteria count was declined by 3 log indicating the antimicrobial effects of probiotic milk. It also reduced the inflamatory factors, which in turn proposes the curative effects of these products in disease improvement.

کلیدواژه ها:

Probiotic ، Lactobacillus ، Bifidobacter ، antimicrobial effect ، Staphylococcus.aureus ، Salmonella.typhimorium